Seafood dish is a family recipe – Orange County Register


By Carla Vigos

Special to the Laguna Woods Globe

I always like to theme the month with the food. June is a month to honor fathers.

My dad, Russ Camarata, was a hard-working butcher by trade. We always had the best meat and seafood growing up. Alioto’s, a famous restaurant in San Francisco, hired my dad to be their seafood and meat buyer, and my brother Chaz was hired to be a sous chef when launching “Alioto’s Honolulu” in 1978.

I was trying to think of my Dad’s favorite dish to share, but honestly, this man loved everything from top sirloin steak, which he said had the best flavor, to pork chops any style, chicken and all types of seafood. When my brother would visit my Dad, Chaz would always cook his version of shrimp scampi, much to my Dad’s delight. So in honor of them both, mangia!

This dish comes together quickly, so prep everything before you start cooking.  Any questions or comments, contact me at cjvigos@yahoo.com.

Chaz’s Scampi

INGREDIENTS

1 pound or 21-26 raw shrimp, peeled

Flour, salt and pepper

5-6 large garlic cloves, minced

Butter

1 tablespoon olive oil

1/2 pound mushrooms, sliced

3 green onions, sliced

Crushed red pepper

1 1/2 cups white wine, Chablis or pinot grigio

1 lemon, juiced

Fresh parsley, basil or oregano, chopped

Romano or Parmesan cheese, if desired

1/2 pound linguine cooked al dente in heavily salted water

Serves 4

PROCEDURE

After you have peeled the shrimp, place them on paper towels. Flour them on each side and sprinkle with salt and pepper.

Place a half stick of butter and 1 tablespoon olive oil in a skillet on medium high heat. When heated, add the shrimp and garlic. Cook one minute on each side. With a slotted spoon, take the shrimp out of the pan.

Add to the pan 1/4 stick of butter, mushrooms, 1/8 teaspoon of crushed red pepper, if desired, and onions, and saute 2 minutes. Add the wine and lemon juice. Bring to a boil and reduce about 2 to 3 minutes.

Put the shrimp back in the pan and combine for a minute. Take off heat and add the last 1/4 stick of butter.

Add lemon or salt if needed. The sauce is not thick, so don’t reduce too much. You are only cooking out the alcohol.

Top with herbs. Place linguine in pasta bowl and p

our scampi on top. If desired, add grated cheese and crushed red pepper to finish it off.



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